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Where Can I Buy Rabbit in Los Angeles?

Hello all,

I'm interesting in trying out rabbit in a stew or braise.

Does anyone know where to buy rabbit? And, does anyone have cooking suggestions besides chicken fried rabbit?


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    1. re: Servorg

      Marconda's! A stone's throw from my place.


    2. 99 Ranch Markets and Vallarta Markets almost always have them frozen.

      As to cooking, The Vongrichten/Bittman collaboration "Simple To Spectacular" has several fairly simple first-time recipes.

      1. Most good independent butchers should be able to get you a fresh one.
        Bunny Marengo - with onions, peppers, tomatoes, olives - look up chicken marengo.

        1. Both poultry butchers @ Farmers Market, 3rd & Fairfax--Marconda's (formerly Puritan Poultry) and Farmers Market Poultry usually have fresh rabbit.

          1. I have seen them fresh at the Weds Santa Monica Farmers Market. Vendor that has them is at south end of 2nd st, i think. Recipe I use is a braise that has green olives in it. Great combo!

            1. kinda OT, but does rabbit taste "gamey" like lamb?

              3 Replies
              1. re: miteymike

                Domestic Rabbit"s taste is very mild and truly similar to chicken, however the texture is more "meatlike" IMHO.
                Wild Hare, on the other hand, can be more pungent although not at all as "gamey" as lamb or certainly mutton.

                1. re: FranklinJefferson

                  Are you saying domestic compared to say Chinese? I eat CHinese rabbit sold frozen several times a year and I would say that it has a hint of ... well gamey is too strong a word, but it certainly tastes more of meat than of chicken and is far less mild than chicken - there's some 'bottom' to the flavor.

                  I am somewhat surprised by this because I am sure the rabbits I eat are raised similarly to commercial chicken.

                  I don't know that I have come across any rabbit other than Chinese in last 10 years. (all frozen)

                  1. re: FrankJBN

                    To put the clarification in response to miteymike's query:
                    Domesticated Rabbit is to Spring Lamb as Frozen Chinese Rabbit is to Lamb as Wild Hare is to Mutton.
                    Just a matter of degrees.

              2. This is a question I often ask myself. Why, in a land once teeming and still healthily populated with fine and edible examples of Leporidae, is it so difficult and pecunious a Quest to procure rabbit meat at one's local butcher, let alone in a restaurant? Just two valleys Northwest from our Los Angeles Basin, there is the Conejo Valley, and yet I wonder if there is even a single dining establishment within its confines that offers the noble and ubiquitous conejo on its every day menu.

                Yes, one may purchase shrink wrapped slabs of the wee beasties at Marconda's, but at $14-19 a pound!? This, for the creature currently wiggling its nose at you from the nearest hllside in your field of view?

                This is, I suppose, one of the nonsensicalities of corporate foodism, the invisible hand of the market holding us, like a small-fist-flailing tyke, arm's distance from what should be an abundant local source of meat.

                I am resigned to find Sylvilagus-y solace in the Thursday night special of lapin in shallot/mustard sauce at Taix, and the taquitos de conejo I prepare for myself the next day: shred meat, heat on griddle adding cumin and chili powder, roll in corn tortilla, fry in canola oil, serve with guacamole and salsa picante.

                4 Replies
                  1. re: DonMiguel

                    Alas, Don Miguel, I weep for a childhood that, while undeniably poverty-ridden, was plentiful in Rabbit (and Squirrel, equally delightful if harder to skin). My papa was not much of a businessman, but he was a damn good shot with a .22 and a talented woodsman, being as quiet in big boots as any stealthy Red Inj … I mean, Native American dude in moccasins. Every Fall we would feast regularly on Hasenpfeffer, or more often the beast simply rolled in seasoned flour, browned with onions, and then braised slowly in a closed vessel with a bit of water and served in its own gravy. This recipe worked with both rabbit and squirrel, and once (spectacularly!) with a young raccoon. Nor did we pay no stinkin' $14/lb. Maybe 25¢ worth of gas to the nearest non-posted bit of river bottom (the land thus called, NOT the bottom of the river), then another few cents' worth of .22 rounds or .410 shells, depending, and some smart work with the skinning knife, and that's it. The flour, onions and stove fuel probably cost more than the meat did.

                    Has anybody suggested the Asian poultry houses? I'm told they have live rabbits they'll butcher for you.

                    1. re: DonMiguel

                      I'd say for a couple reasons.

                      1. They're cute. I've had dinner parties where chicken eaters refused to eat rabbit (okay one person, and he's finicky eater) "Bunny? You're serving bunny?!"

                      2. It's expensive. And if it tastes like chicken (pretty close), why not just buy chicken at a fraction of the cost?

                      3. There's just not much meat on those animals. Where you can buy a large, plump chicken and feed 3 times as many people.

                    2. 99 Ranch Market.

                      Another recipe for rabbit. I do BRAISED RABBIT RAGU WITH WILD MUSHROOMS OVER SOFT POLENTA WITH GORGONZOLA CHEESE. I'd print it here but they get all weird about stuff like that on this list. Do a search on with that title and you'll find it.

                      1 Reply
                      1. http://lindyandgrundy.com/

                        Local sourced, fresh, organic, large rabbits.